NEW YORK (CBSNewYork) — It’s time to get out the hot dogs and hamburgers because it’s the start of grilling season.

Many people will be cooking on the grill this holiday weekend.

Brandon Fay, the managing director of Trattoria Dell’arte, has a few tasty options for you to try.

Click on the video player for more.

The delicious recipes have been posted below.

Shrimp & Scallop Burger

You’ll never go back to salmon burgers after tasting this shellfish patty.

Makes 4 Burgers

What You’ll Need:

1 lb. Jumbo Shrimp, chopped

6 Jumbo Scallops, chopped

¼  lb. Salmon Fillet, chopped

3 Scallions, thinly sliced

3 Fresno Pepper (or any mild chile pepper), minced

½ bunch Parsley, finely chopped

½ Lemon, freshly squeezed

Tabasco, to taste

Freshly Ground Black Pepper and Kosher Salt, to taste

¼ cup Canola Oil

4 Brioche Buns, buttered and toasted

Vegetable Spray, for greasing

For the Lemon Caper Aioli:

3 tbsp. Capers, chopped

½ Lemon, freshly squeezed

1 cup Mayonnaise

1 tbsp. Dijon Mustard

Tabasco, to taste

1 tbsp. Finely Chopped Parsley

Freshly Ground Black Pepper and Kosher Salt, to taste

How to Make It:

1. Take a quarter of the shrimp and scallops, and pulse in a food processor until pasty.  Mix in with the salmon, scallions, peppers, parsley, lemon juice, and Tabasco; season to taste. Sear a small portion to check seasoning. Divide seafood mixture into four, evenly sized patties.

1.       TIP-Make sure your food processor’s blade is cold.

2.       TIP- When handling raw seafood it is very important to keep it on ice; it not only keeps it fresh, but will make it easier to form the mixture into patties.

2. Place a 4” ring mold in the center of a parchment-lined sheet tray; grease mold with vegetable spray and pack in seafood mixture into ring mold. Repeat three more times.

3. Heat oil in a sauté pan; brush each burger with oil and sear until both sides are nicely browned, about 2-3 minutes per side. Finish cooking in a 400 F until burgers are cooked through, about 3-5 minutes more. Serve on a toasted bun with lemon caper aioli.

3. For the aioli: Mix all ingredients together and season to taste.

Pasta-less Pasta Salad

This simple vegetable noodle salad is the perfect, carb-free side dish to bring along to a barbecue this summer.

Serves 4-6

What You’ll Need:

2 Cucumbers

6 Carrots, peeled

2 Zucchinis

2 Yellow Squash

Plum tomatoes, julienned

¾ cup Toasted Pine Nuts

¼ cup Basil Leaves, torn

For the Vinaigrette:

1/3 cup White Balsamic

2 tbsp. Mustard

2 tbsp. Basil Pesto

2 tbsp. Minced Red Onions

½ tsp. Dried Oregano

1 cup Extra Virgin Olive Oil

½ cup roasted red peppers, minced

½ cup Freshly Grated Parmesan Cheese

Kosher Salt, to taste

How to Make It:

1. For the vegetable noodles: Using a spiralizer, spiralize the cucumbers, carrots, zucchinis, and yellow squash. Mix together with tomatoes and then drizzle with dressing; let sit for 15 minutes before serving. Season to taste and finish with pine nuts and basil.

2. For the vinaigrette: Whisk first 5 ingredients together. Slowly whisk in oil until dressing emulsifies; mix in remaining ingredients and season to taste. Reserve for pasta noodle salad.

Fun Tip: Use different blade attachments on the Spiralizer to create different shapes and thicknesses to create different textures and really cool looking Pasta-less Pasta!

 

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